Venezuelan Chocolate Rum Drink
For when you can't decide between a boozy nightcap or a creamy hot chocolate. Get the recipe for Venezuelan Chocolate-Rum Drink ». Matt Taylor-Gross

At the raucous late-night parties called parrandas, dancers need a pick-me-up. This one, from food author Maricel Presilla, fits the bill nicely.

Yield: serves 8


  • 12 gallon milk
  • 3 whole star anise
  • 2 sticks cinnamon
  • Zest of 1 orange
  • 5 whole allspice berries
  • 2 tbsp. brown sugar
  • 12 lb. bittersweet chocolate
  • 1 cup aged dark rum
  • Whipped cream


  1. Combine milk, star anise, cinnamon sticks, orange zest, allspice berries and brown sugar in a large, heavy saucepan over medium heat.
  2. Scald milk, stirring to dissolve sugar. Lower heat and cook 10 minutes. Remove from heat; steep 10 minutes. Strain into a large pot.
  3. Heat gently, then add bittersweet chocolate and dark rum. Whisk briskly until chocolate dissolves, about 5 minutes. Serve topped with whipped cream.